This recipe for Cranberry Nut Caramel Tarts comes straight from Joy Of Baking. The most helpful baking website on the interwebs. If you’ve never been there go now! She has many step by step videos now too. I have learnt so much from her- and still am.
If you’ve been to Costco and bought frozen cranberries and are wondering what to do with them, this is a great recipe!
I used pecans and almonds for this recipe but you could use lots of different nuts. Macadamias, peanuts etc.. even mix in some sunflower seeds and pepitas- but you do need to have som larger nuts in there to make up the bulk of the filling.
It does take a while as it has multiple steps. Basically you need to make the pastry, them bake the tart cases. Then a caramel sauce, then put it all together and bake again. I find that recipes like this are often easiest done over a couple of days- eg the pastry one day- let it rest in the fridge overnight- then do the rest the next day.
This is a great Christmas recipe too, so keep this one in the memory banks for then!
Cranberry Nut Caramel Tarts
Cranberry Nut Caramel Tarts
- 1 1/2 Cups Plain Flour
- 1/8 teaspoon of Salt
- 120 grams Unsalted Butter, softened
- 1/4 Cup Caster Sugar
- 1 Large Egg
- Caramel Sauce:
- 300ml Thickened Cream
- 120 grams Unsalted Butter, cut into small pieces
- 1 Cup Caster Sugar
- Cranberry Nut Filling:
- 2 Cups of Nuts (Almonds, Peanuts, Pecans, Walnuts etc. I used pecans and almonds.
- 1 1/2 Cups Frozen Cranberries (fresh is fine if you have them)
- Whisk the Flour and Salt together.
- In a large bowl place the butter and sugar. Using an electric mixer, beat until pale and fluffy.
- Add the egg and beat until well combined.
- Add the flour and stir through with a wooden spoon until a ball of dough comes together, do not overmix.
- Cover in gladwrap and refrigerate for at least 30 minutes.
- Remove dough from refrigerator and cut into 8 equal sized portions, roll into small balls.
- Roll out each ball on a floured surface until big enough to line each 10cm tart tin allowing for a little overhang. Press into each tin making sure not to stretch the pastry. Use a rolling pin to flatten the edges of each tart and remove any overhang.
- Freeze the pastrytart cases for 30 minutes.
- Once properly chilled, preheat the oven to 170 degrees celsiun, Fan forced.
- Remove the tart cases from the freezer and place in oven, bake for 10-15 minutes until the crust looks dry and a light golden straw colour.
- In a medium saucepan, heat the cream and butter over low heat to melt together.
- Meanwhile, In another medium saucepan, place the sugar and over low heat watch it slowly melt, then it will turn a light brown and once it is a nutty brown colour, quickly whisk through the warm melted cream/butter mixture. The mixture will bubble and splatter. Once fully combined and smooth, remove from heat and place in a large bowl.
- Allow to cool for at least 15 minutes, then add the nuts and cranberries and stir through until combined.
- Preheat the oven to 180 degrees celsius, fan forced.
- Now spoon the caramel nut mixture evenly into each of the tart cases, it is ok to mound them a little in the centre.
- Bake until caramel is bubbling around the edges and the cranberries have lost their plumpness (approx 20 minutes).
- Remove from oven and cool to eating temperature, or serve cold. These keep well for a few days in the fridge.